Chili-Orange Asian Noodles with Crisp Vegetables

This year-round noodle salad is really more about the veggies than the noodles. Flavored with a citrusy glaze, and spiked with chili oil, it’s the perfect accompaniment to your favorite tofu or tempeh dish and can be enjoyed all year round as a room temperature noodle dish. Thanks to Boyajianfor supplying the chili oil used in this recipe.

Serves: 4 to 6

Dressing

2 tablespoons reduced-sodium soy sauce or tamari

2 tablespoons hoisin marinade

3 tablespoons rice vinegar or white wine vinegar

1 tablespoon dark sesame oil

1 tablespoon chili oil (see *Note following recipe), more or less to taste

Follow package directions to prepare the noodles of your choice, then drain (shirataki noodles need not be cooked at all, but drain them well).

Combine the noodles with about 3/4 of the dressing and let stand while preparing the vegetables, or about 10 minutes, to allow them to absorb much of the dressing.

Add the vegetables to the noodles and toss together gently. Taste to adjust the flavor, using more of any of the dressing ingredients you’d like, especially the chili oil, if you want to give this an additional kick.

Scatter additional cilantro over the top, as well as a sprinkling of the optional sesame seeds. Serve at room temperature.

*Note: Nava developed this recipe for Boyajian and recommends that brand’s Roasted Chili Oil, but you can use your favorite brand.